Zeppole Recipe

Prepare choux/batter

In a medium saucepan over medium heat combine 1 cup water, 1/4 cup whole milk, 4 tbs unsalted butter, 1 tbs granulated sugar, and 1/2 tsp fine sea salt. Heat until the butter melts and the liquid just comes to a simmer.

Remove the pan from heat. Add 1 cup all-purpose flour all at once and stir vigorously with a wooden spoon until a smooth ball forms and the dough pulls away from the sides of the pan (about 1–2 minutes). Return to low heat and cook while stirring for 30–45 seconds to dry the dough slightly—this helps the zeppole puff.

Transfer the dough to a mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Let it cool for 3–5 minutes (so it doesn't cook the eggs).

Add 2 large eggs, one at a time, beating well after each addition until fully incorporated and the dough is smooth and glossy. The batter should be thick but pipeable; if the first egg doesn't fully incorporate, add the second and continue; if too stiff, beat in the second egg and 1/2 teaspoon water or milk as needed. Stir in 1/2 tsp vanilla extract.

Heat 4 cups neutral oil in a deep, heavy pot or deep-fryer to 350°F (175°C). If you don't have a thermometer, heat until a small piece of dough sizzles and rises steadily without browning immediately.

Fit a piping bag with a 1/2–3/4 inch plain round tip (or use a zip-top bag with the corner snipped). Fill the bag with the dough. Hold the bag about 1 inch above the oil and pipe small mounds (about 1 inch diameter) directly into the oil, cutting the dough with scissors or a wet finger. Alternatively use two spoons to drop tablespoon-sized portions. Fry in small batches to avoid crowding.

Fry, turning occasionally, until the zeppole are golden brown on all sides and puffed — about 3–4 minutes per batch. Use a slotted spoon to transfer to a paper towel–lined tray to drain briefly. Keep warm in a low oven (200°F / 95°C) if making multiple batches.

While still warm, toss the zeppole in a bowl with 3/4 cup icing sugar or dust each generously with a sieve. Serve immediately for best texture.

Place 1/2 cup chocolate-hazelnut spread and 3 tbs heavy cream in a small saucepan over low heat. Stir constantly until the spread loosens and the mixture is smooth and pourable, about 2–3 minutes.

Stir in 1 tsp espresso or strong coffee if using, and 1 tbs unsalted butter until incorporated for extra gloss and richness. Taste and adjust consistency — if too thick, stir in an additional teaspoon of cream; if too thin, cook gently a little longer to thicken. Remove from heat.

Transfer to a small warmed bowl. Sprinkle a tiny pinch (about 1/4 tsp) of flaky sea salt on top if desired. Serve alongside the warm zeppole for dipping.